In Italy, a specific variety of wild garlic, known as ‘aglio trigono’, flourish in the wild. The name here (‘trigono’) refers to the triangular stalk of the leafy green, which is characterised by its mellow garlic flavour, as well as a distinct grassy and sweet taste. Aglio trigono is common in the peasant cuisine of the island of Capraia, in Tuscany, where it is known as ‘la sammola’ in the local dialect.
Thankfully for those who don’t live on Capraia’s abundant soil, wild garlic also flourishes in the British wilderness. Many a less-travelled path is scented by the pungent plant, which is easily harvested, and carpets many woodland areas. Wild garlic serves as the base of our delicious plant-based pesto recipe, and is recognised as having notable health benefits, including antibacterial qualities, as well as the ability to lower blood pressure.
Our vegan wild garlic pesto recipe combines the potent leafy green with pine nuts - ensuring the dish retains the signature creaminess of pesto, without the addition of traditional cheeses. A good glug of olive oil and lemon juice for good measure, and this vibrant plant-based pesto recipe is complete!
Our vegan wild garlic pesto recipe
Prep Time: 30 minutes
Cooking Time: 10 minutes
Calories per serving: 387 kcal per serving (excludes pasta)
- 2 cups fresh wild garlic
- 1/2 cup pine nuts
- 1tsp nutritional yeast
- The juice of ½ lemon
- 3-4 tbsp extra virgin olive oil
- A pinch of salt
- Chilli flakes (optional)
- Pestle and mortar
Chef’s tip: If you don’t have a pestle and mortar at home, you can use a food processor. We like a pesto that has a slightly rustic texture so be sure not to over grind.
- To begin, gently toast the pine nuts in a dry frying pan over medium-high heat until they turn slightly brown in colour and are fragrant. Keep them moving to prevent burning. Should any pine nuts turn dark brown in colour, be sure to remove them before adding to the basil, as they will impart a burnt flavour to the pesto.
- Put the wild garlic and a pinch of salt into a pestle and mortar, and grind until creamy.
- Gradually add the pine nuts and grind until they start to break down and combine. You should have a creamy yet slightly chunky consistency. If you have a small pestle and mortar, you may want to do this in two batches.
- Add the lemon juice and nutritional yeast (and chilli flakes, should you wish). Continue to grind until fully incorporated.
- Slowly drizzle the olive oil into the mixture, and continue to grind until you have a creamy paste. We recommend leaving it a little rustic as this will help it adhere to the pasta
- The pesto is best eaten straight away, but can be kept in clean mason jars and stored in the refrigerator for up to a week.
For more delicious vegan pesto recipes, why not take a look at our favourite vegan pesto blog? Don’t forget to share your creations and tag us on social media with #pastaevangelists. Let us know what you thought of this recipe by leaving a comment below.
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